Hart Davis Hart BYO Dinner

Blackbird
Tasted Thursday, March 26, 2009 by winefool with 813 views

Introduction

This was the first attempt at a BYO dinner series by HDH. Wasn't sure exactly what to expect but we organized a good representation from the Flock and it turned out to be a fun dinner with a suprisingly good lineup of wines. Special thanks to Jim C. who showed his customary generosity by bringing mags of 05 l'Oree and 92 Harlan!

Only downside was the overall poor quality of food in the private room at Blackbird - an experience that is becoming more the norm than the exception. Not sure why they do such a great job downstairs and it just isn't translating upstairs...

This was very much a social tasting and sharing environment so my notes here are more brief impressions than detailed focused notes.

Flight 1 - Warmed Halibut with prociutto broth and charred ramps (6 Notes)

Flight 2 - Peaky Toe Crab with apricot seed puree with rhubarb and cured egg yolk (5 Notes)

  • 1990 Domaine René Engel Clos Vougeot 94 Points

    France, Burgundy, Côte de Nuits, Clos Vougeot Grand Cru

    Another strong showing for this wine. Lovely brown sugar cherry nose. Nice ripe black cherry on the palate. Well received at the dinner.

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  • 1966 Château Ducru-Beaucaillou 93 Points

    France, Bordeaux, Médoc, Saint-Julien

    Wonderful nose of sour cedar and briar. A little sour on the palate but still surprisingly youthful and lovely. A nice example.

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  • 1966 Château Figeac 92 Points

    France, Bordeaux, Libournais, Saint-Émilion Grand Cru

    Lovely spicy sweet nose. A little more washed out palate, but still lovely.

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  • 1992 Harlan Estate 96 Points

    USA, California, Napa Valley

    From Mag. Incredible bordeaux aroma of cedar, pencil lead and fruit. Mmmn, lovely black ripe fruit. A real treat to taste, especially from mag where is it drinking 'a point'!

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  • 1984 Silver Oak Cabernet Sauvignon Napa Valley

    USA, California, Napa Valley

    Didn't catch a good note on this one, but it was drinking very nicely and showed well in the lineup. A throw-back to an earlier time of california winemaking...

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Flight 3 - Bacon Cured Suvan Creek Farms Duck Breast with tamarind malt, baby turnips and dried strawberry (3 Notes)

Flight 4 - Braised Beef Neck with fennel, black garlic and spring onions (4 Notes)

Closing

There was also a dessert course (Chestnut sponge with araguani chocolate ice cream, camembert cheese, and aged balsamic - tasted as odd as it sounds!) with some nice dessert wines, but I didn't capture them...

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